Oxtail Soup 5 Recipe

  • 2 pounds oxtails, cut into sections
  • salt and pepper
  • 1 onion stuck with 2 - 3 cloves
  • 2 carrots
  • 1 celery root (small)
  • 1 can tomato puree
  • 1 1/2 cups dry red wine
  • 1 leeks, diced
  • 1/2 cup diced potatoes
  • 8 peppercorns
  • 1 bay leaf
  • 1 tablespoon paprika
  • pinch of chili pepper
  • pinch of ground allspice
  • 1 piece dried ginger (small piece)
salt and pepper meat, brown in small amount of olive oil on all sides. Add carrots and celery, brown. Stir in tomato puree and flour, add 1 1/2 qts. water and bring to a boil, add wine and remaining ingredients. Can be covered and simmer for 2 - 3 hrs. or in slow cooker for 4 hrs on low or until meat is tender. When done remove meat, you can take meat from bones and discard bones. Remove bay leaf and cloves. Puree remaining ingredients then return meat to pot. Season with salt and pepper to taste and reheat.

Serve with hot crusty bread. Wonderful on cold winter night.

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